不同澄清剂在消除酿造酱油二次沉淀的应用研究

Application study of different clarifying agents on removing the second precipitation in brewed soy sauce

该文探讨了蛋清液、明胶、木瓜蛋白酶在酱油中的澄清效果,并对其在使用上的安全性、澄清效果、使用成本进行了比较。结果表明:木瓜蛋白酶在消除酿造酱油二次沉淀上的应用效果明显优于其他澄清方法。

Abslraet： The egg white solution, galatin and papain were used to clarify the precipitation in brewed soy sauce in the experiment. Their safety in application, clarifying effects and costs were compared in this research. The results showed that the clarifying effects of papain were better than other two clarification methods on removing the second precipitation in brewed soy sauce. Key words： galatin; egg white solution; papain